Cereal Science

Author : S P Cauvain,L S Young,S Salmon
Publisher : Elsevier
Page : 592 pages
File Size : 51,9 Mb
Release : 2005-01-10
Category : Technology & Engineering
ISBN : 9781845690632

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Using Cereal Science and Technology for the Benefit of Consumers by S P Cauvain,L S Young,S Salmon Pdf

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed

Author : Peter R. Shewry,Hamit Koksel,John R.N. Taylor
Publisher : Elsevier
Page : 435 pages
File Size : 40,6 Mb
Release : 2023-06-30
Category : Technology & Engineering
ISBN : 9780323952965

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ICC Handbook of 21st Century Cereal Science and Technology by Peter R. Shewry,Hamit Koksel,John R.N. Taylor Pdf

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals

Author : Karel Kulp
Publisher : CRC Press
Page : 807 pages
File Size : 55,7 Mb
Release : 2000-03-28
Category : Technology & Engineering
ISBN : 9781420027228

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Handbook of Cereal Science and Technology, Revised and Expanded by Karel Kulp Pdf

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the

Author : Radomir Lasztity
Publisher : Routledge
Page : 337 pages
File Size : 40,9 Mb
Release : 2017-07-12
Category : History
ISBN : 9781351411202

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The Chemistry of Cereal Proteins by Radomir Lasztity Pdf

In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.

Author : Karel Kulp
Publisher : CRC Press
Page : 870 pages
File Size : 51,9 Mb
Release : 2000-03-28
Category : Technology & Engineering
ISBN : 1420027220

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Handbook of Cereal Science and Technology, Revised and Expanded by Karel Kulp Pdf

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the

Author : Joseph Awika,Vieno Piironen,Scott Bean
Publisher : OUP USA
Page : 0 pages
File Size : 44,9 Mb
Release : 2012-06-07
Category : Science
ISBN : 0841226369

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Advances in Cereal Science by Joseph Awika,Vieno Piironen,Scott Bean Pdf

Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health

Author : Jan A. Delcour,R. Carl Hoseney
Publisher : American Association of Cereal Chemists
Page : 0 pages
File Size : 49,8 Mb
Release : 2010
Category : Cereal products
ISBN : 1891127632

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Principles of Cereal Science and Technology by Jan A. Delcour,R. Carl Hoseney Pdf

"Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality."--Publisher's description.

Author : Colin Wrigley,Ian Batey,Diane Miskelly
Publisher : Woodhead Publishing
Page : 830 pages
File Size : 41,8 Mb
Release : 2016-12-27
Category : Technology & Engineering
ISBN : 9780081007303

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Cereal Grains by Colin Wrigley,Ian Batey,Diane Miskelly Pdf

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods Provides a complete and thorough update to the first edition, analyzing the range of major cereal species Presents detailed advice on the management of cereal quality at each stage of production and processing

Author : Eimear Gallagher
Publisher : John Wiley & Sons
Page : 256 pages
File Size : 51,6 Mb
Release : 2009-09-08
Category : Technology & Engineering
ISBN : 1444316214

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Gluten-Free Food Science and Technology by Eimear Gallagher Pdf

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Author : Stanley P. Cauvain,Linda S. Young
Publisher : DEStech Publications, Inc
Page : 511 pages
File Size : 54,8 Mb
Release : 2009
Category : Reference
ISBN : 9781932078992

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The ICC Handbook of Cereals, Flour, Dough & Product Testing by Stanley P. Cauvain,Linda S. Young Pdf

Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 3632 pages
File Size : 52,8 Mb
Release : 2005-12-19
Category : Technology & Engineering
ISBN : 9781466507876

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set by Y. H. Hui,Frank Sherkat Pdf

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Author : Samuel A. Matz
Publisher : Unknown
Page : 262 pages
File Size : 45,5 Mb
Release : 1969
Category : Technology & Engineering
ISBN : WISC:89030470231

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Cereal Science by Samuel A. Matz Pdf

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 752 pages
File Size : 48,7 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781439882092

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Cereal Grains by Sergio O. Serna-Saldivar Pdf

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Author : American Association of Cereal Chemists
Publisher : American Association of Cereal Chemists
Page : 584 pages
File Size : 51,7 Mb
Release : 1990
Category : Electronic
ISBN : 091325066X

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Advances in Cereal Science and Technology by American Association of Cereal Chemists Pdf

Author : Norman Leslie Kent,A. D. Evers
Publisher : Woodhead Publishing
Page : 352 pages
File Size : 43,7 Mb
Release : 1994
Category : Technology & Engineering
ISBN : 0080408346

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Technology of Cereals by Norman Leslie Kent,A. D. Evers Pdf

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.